Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chinese Vegetable Soup With Shrimp and Pork Meatballs Recipe
    Lost? Site Map

    Chinese Vegetable Soup With Shrimp and Pork Meatballs

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    loof's Note:

    This tasty and healthy soup has a great Asian flair! From "The Meatball Cookbook Bible",,,,

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric




    1. 1
      Prepare the meatballs: Chop the scallions, shrimp, and water chestnuts. Mince the garlic.
    2. 2
      In a medium bowl, mix the corn starch and soy sauce. Add egg whites, sesame oil, scallions, cilantro, ginger and garlic and blend well.
    3. 3
      Add shrimp, pork and water chestnuts and mix well. Add salt and pepper to taste. Chill for 30 minutes.
    4. 4
      Prepare the broth: Chop the scallions and bok choy. Thinly slice the carrot and snow peas. Mince the garlic.
    5. 5
      Combine stock, scallions, garlic, ginger, soy sauce, and carrot in a large soup pot. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 minutes.
    6. 6
      Form meat mixture into 1" balls and drop into simmering soup (using wet hands makes this easier). Simmer for 10 minutes, until meatballs are cooked through and no longer pink.
    7. 7
      Add the bok choy and snow peas and simmer for 2 minutes. Season to taste with salt and pepper.

    Browse Our Top Pork Recipes

    Ratings & Reviews:

    • on July 16, 2012


      This is a great recipe. I changed the shrimp with ground chicken because that's all I have but it still turn out great. I also didn't put grated ginger and water chestnut because I run out of them. The other changed that i did intentionally was to put 2 egg whites instead of three.For sure I will make this again and again. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chinese Vegetable Soup With Shrimp and Pork Meatballs

    Serving Size: 1 (387 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 409.5
    Calories from Fat 200
    Total Fat 22.2 g
    Saturated Fat 7.2 g
    Cholesterol 110.5 mg
    Sodium 1384.6 mg
    Total Carbohydrate 21.5 g
    Dietary Fiber 2.1 g
    Sugars 7.3 g
    Protein 29.7 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes